Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Excelsior Biscuits: A Buttery Sicilian Treat with Almond Hearts
Delicate, buttery Sicilian biscuits sandwiched with almond filling and dipped in dark chocolate — an elegant classic for any occasion.
🛒 Ingredients
- ✓ 800 g plain flour
- ✓ 600 g butter
- ✓ 300 g icing sugar
- ✓ 130 g milk
- ✓ 600 g almond flour
- ✓ 600 g icing sugar
- ✓ 150 g apricot jam
- ✓ 150 g butter
- ✓ 50 g glucose syrup
- ✓ 50 ml water
- ✓ 5 drops bitter almond essence
- ✓ pistachio-green food colouring
- ✓ 200 g dark chocolate
- ✓ 60 g butter
📊 Nutritional Information
Excelsior biscuits are a jewel of Sicilian pastry making — buttery, fragrant and beautifully nostalgic.
Picture wandering through a quiet Sicilian village in the golden light of late afternoon, the scent of warm butter and almonds drifting from an old bakery. These biscuits, with their delicate crumb and soft sweetness, feel like a nod to those timeless traditions. Some say their origins lie in a convent kitchen; others believe they were created by a master pastry chef in the early 20th century. Either way, they’ve long been a symbol of hospitality and celebration.
Perfect with tea, coffee or a small glass of dessert wine, Excelsior biscuits offer that unmistakable mix of tenderness and richness that makes them irresistible from the very first bite.
👨🍳 Preparation
- 1
In a mixing bowl, combine the softened butter, icing sugar and milk poured in slowly.
- 2
Beat until pale and fluffy, then add the sifted flour.
- 3
Mix into a smooth, soft dough and transfer to a piping bag fitted with a star nozzle.
- 4
Pipe 6 cm batons onto a baking tray and bake at 180°C for about 20 minutes, until lightly golden.
- 5
For the filling, mix the almond flour, icing sugar, glucose, water, almond essence and colouring.
- 6
Add the softened butter to the filling and, if needed, a little water to loosen it.
- 7
Spread the filling over half the biscuits and top with the remaining biscuits to form sandwiches.
- 8
Melt the dark chocolate and butter over a bain-marie, then dip one end of each biscuit into the glaze.
- 9
Leave the glaze to set fully, then serve — optionally with a sprinkle of crushed pistachios.
💡 Tips and Variations
Add a pinch of cinnamon to the filling for a warm, aromatic note, or swap the apricot jam for orange marmalade for a brighter citrus finish.
📦 Storage
- • Store the biscuits in an airtight container at room temperature for up to 1 week.
- • Freeze unglazed biscuits for up to 3 months, then glaze after defrosting.
- • Keep away from direct heat to preserve their delicate texture.
🍷 Pairing
Enjoy these biscuits with a glass of Marsala Superiore Oro Dolce served at 8–10°C — its mellow sweetness complements the buttery almond filling perfectly.
Thank you for exploring the world of Excelsior biscuits. I hope you try them soon and that they bring a moment of pure Sicilian sweetness to your day.
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